Old-Fashioned Vegan Stew
This Old-Fashioned Vegan Stew is thick, hearty, and comforting. It's loaded with tons of veggies and smothered in a thick, creamy broth base.
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Servings: 4 servings
Calories: 244kcal
Ingredients
- 2 tbsp olive oil
- 1 onion minced
- 2 cloves garlic minced
- 3 large carrots sliced
- 2 stalks celery sliced
- 2 cups baby potatoes halved
- 1 cup white mushrooms sliced & quartered
- 1 cup frozen peas
- 1 tsp Italian seasoning
- 2 cups vegetable broth
- 19 oz diced tomatoes canned with garlic
- 3 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 2 sprigs rosemary
- small bunch fresh thyme
- 2 tbsp cornstarch
- 3 tbsp water
Instructions
- In a large pot, heat olive oil, then add onion and garlic; sauté 3–4 minutes or until onion is translucent.
- Add the carrots, celery, baby potatoes, mushrooms, and peas into the pot.
- Cook for 2–3 minutes.
- Add the Italian seasoning, vegetable broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary, and thyme. Stir and bring to a boil.
- In a small bowl, whisk together the cornstarch and water to form a slurry mix. Add to the stew and stir.
- Turn heat down, cover pot, and simmer for 45 minutes or until veggies are tender.
- Serve.
Nutrition
Calories: 244kcal | Carbohydrates: 39g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1282mg | Potassium: 974mg | Fiber: 7g | Sugar: 12g | Vitamin A: 8362IU | Vitamin C: 48mg | Calcium: 99mg | Iron: 3mg
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